A long, thin baguette-style loaf is called a ‘kilo’. Don’t ask me why. A kilo is a unit of weight equal to 2.2 pounds, while Dakar ‘kilo’ bread is basically a crispy crust around airy crumbs.
Half (gënwal) of a kilo. This can be a shorter, half-size loaf or a kilo cut in half. It’s a common breakfast portion.
Literally ‘ten coins’. It refers to the portion of filling or spread you want on your half-loaf. So basically, you want ‘fukki dërëm’ or ten cents’ worth. (You can order more, but that’s generally the starting point.)
Common filling choices are margarine, mayonnaise, tuna or a watered-down Chocolate spread that resembles Nutella if your tastebuds squint. And you can double them up: margarine and chocolate, mayo and tuna, etc…
This is the good stuff. (As long as you don’t know about this.) It’s a bread that originated in the Gambia and Guinea and is more dense and chewy than Dakar’s crummy baguettes. Tapalapa comes in short loaves, like sub bread, and rounded balls.
TIP: You’ll have better luck finding tapalapa in the morning.
Pain au lait
Soft, slightly sweet yeast bread that works great for hamburger buns, toast, French toast… Delicious.
Like a baguette, but made with whole wheat flour. It’s not available everywhere, but worth a try when you find it.